|Lard||1 1⁄2 Ounce|
|Red paprika||To Taste|
After cleaning the chicken, cut into pieces, wash well and put on a sieve to dry.
Fry the chopped onion, then add red paprika, mix and add the chicken, salt and cook until tender, under cover over a slow heat.
Add a little water from time to time as the juice from the chicken evaporates.
When the chicken becomes tender, remove it from sauce, take out the bones, put on a deep dish, decorate with tomato and green paprika and put in a cold place.
Add the gelatine, previously soaked in water, to the sauce, dilute with 1/2 pt. of water, season and bring to boil.
Then strain it, allow to cool and pour over the cold chicken.
Serving size: Complete recipe
Calories 3855 Calories from Fat 2198
% Daily Value*
Total Fat 244 g374.9%
Saturated Fat 74.1 g370.5%
Trans Fat 0 g
Cholesterol 1256 mg418.7%
Sodium 1599.7 mg66.7%
Total Carbohydrates 11 g3.7%
Dietary Fiber 2.3 g9.2%
Sugars 4.9 g
Protein 381 g762.5%
Vitamin A 46.5% Vitamin C 15.2%
Calcium 23.5% Iron 83.2%
*Based on a 2000 Calorie diet